This chocolate ganache cake is a deliciously moist bundt cake drizzled with dark chocolate ganache and sea salt. It's the best chocolate bundt cake recipe for practically any occasion, and it's so simple to make!
Chocolate cake is the ultimate dessert. Whether it's a rich fudge cake, a fancy layer cake, or a bundt cake, the chocolate is front and center.
This chocolate ganache cake has a rich cocoa flavor, and it's moist, fluffy, and decadent! Just seriously delicious.
Why You'll Love This Recipe
- Easier than making a layer cake. If you don't like messing with layers and piping frosting, this bundt cake recipe is perfect for you!
- Freezer friendly. Save time by making and freezing the unfrosted cake up to 4 months ahead of time.
- The perfect holiday dessert. It's great for Valentine's Day, Mother's Day, Christmas, birthday parties, or any other occasion!
If you love rich chocolate desserts, you may also want to make my recipes for Chocolate Fudge Cake, Air Fryer Brownies and/or Double Chocolate Chip Cookies.
Ingredients
See ingredient substitutions in the next section. ⬇️
- salted butter: If you can afford to use European butter, do it! It has less water than American better, so the flavor is much better.
- unsweetened cocoa powder: Do not confuse this with hot cocoa mix, which has sugar in it.
- water
- vanilla extract
- instant coffee: The coffee enhances the flavor of the chocolate. Your dessert will not taste like coffee.
- all-purpose flour: I like to use unbleached flour because it is less processed.
- granulated white sugar
- eggs: Remove the eggs from the fridge about 30 minutes before you start making this recipe. Room temperature eggs are much easier to incorporate with the other ingredients.
- plain Greek yogurt: This ingredient adds extra moisture to the cake, similar to this Sour Cream Cinnamon Bundt Cake.
For the chocolate ganache glaze you'll need:
- dark chocolate chips: use the best quality chocolate that you can afford.
- powdered sugar: This is also known as confectioner's sugar.
- whole milk
- salted butter
- coarse sea salt
You'll also need a 10-cup or 12-cup bundt pan. Here are some of my favorites:
- 12-cup nonstick bundt pan- I highly recommend this one! It's affordable and works great.
- fancier bundt pan
- fleur de lis bundt pan
I have not had good results using silicone cake pans, so I do not recommend them.
Substitutions and Recipe Variations
- all-purpose flour: For a softer consistency, substitute up to one-half of the all-purpose flour with cake flour. If you'd like to make a gluten-free dessert, substitute the AP flour with any cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- baking soda: Do not substitute baking powder for baking soda in this recipe; it will not work.
- instant coffee: I don't recommend omitting the coffee altogether. If you don't have instant coffee, instant espresso works, as does regular brewed coffee. To use freshly brewed coffee, use 4 ounces (½ cup), plus an extra 2 or 3 tablespoons flour to prevent the batter from being too loose.
- unsweetened cocoa powder: For a darker color and richer chocolate flavor, substitute the natural cocoa powder with dutch-process cocoa powder.
- white granulated sugar: To reduce the calories, you can substitute the sugar with any cup-for-cup variety of granulated sugar substitute. Monkfruit sugar is a good option. Light brown sugar can be used as a substitute, but it will add a molasses flavor to the chocolate cake.
- salted butter: If you need or want to use unsalted butter, just add ¼ teaspoon of salt to the flour mixture.
Although I haven't tested this recipe with plant-based butter substitutes, I think they'll work. - plain Greek yogurt: Sour cream and crème fraiche are suitable substitutes for Greek yogurt.
- eggs: Egg yolks are important for adding moisture and giving structure to the cake. If you need a substitute, check out my post, egg substitutes for cake.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence.
- milk: You can substitute milk with heavy cream, half and half, low-fat milk, or nondairy milk.
- dark chocolate chips: Dark chocolate balances the sweet and salty flavors. If dark chocolate isn't your favorite, the next best thing is bittersweet chocolate or semi-sweet chocolate chips.
- coarse sea salt: Coarse Himalayan pink sea salt or Kosher salt would be an appropriate substitute for regular coarse sea salt.
Variations
- To make an ooey, gooey chocolate ganache cake, stir one cup of chocolate chips into the batter. When checking to see if your cake is done, don’t be alarmed by a little bit of chocolate sticking to the toothpick. This is most likely a melted chocolate chip, not raw cake.
- Use a different glaze: You can omit the chocolate ganache and substitute caramel or peanut butter chips for chocolate chips. You can also add a few drops of mint extract to the drizzle to create a chocolate mint dessert.
- Use a different garnish: Instead of sprinkling coarse sea salt over the chocolate ganache, you could use shredded coconut or some orange zest.
Instructions
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Melt the butter, chocolate and cocoa.
- Add chocolate mixture to remaining cake ingredients.
- Bake and cool the bundt cake.
- Decorate with chocolate ganache glaze.
Liz's Tips for the Best Bundt Cake
- Grease and flour the pan for easier removal. I recommend that you apply melted butter with a pastry brush. It allows the butter to get into all of the crevices of the pan.
- Start with room temperature ingredients, especially the eggs. Room temp eggs are easier to incorporate with the other ingredients, so you won't risk over mixing the batter.
Storage
Storing: Keep the cake in an airtight container at room temperature or in the fridge for up to 5 days. If your family is anything like mine, your cake will be devoured in one day.
Freezing Instructions
You can freeze the chocolate bundt cake for up to 4 months. Allow the cake to cool completely, but do NOT decorate it with frosting, icing, or glaze. Before freezing it, double-wrap the undecorated cake tightly in plastic wrap and aluminum foil.
Let the cake to thaw overnight in the refrigerator before decorating the top.
Chocolate Bundt Cake Recipe FAQ
There truly is no right or wrong way to decorate a cake. The important thing is to hold off decorating until the cake is completely cool. One option is to use a whisk to drizzle the glaze, creating abstract results. For more uniform coverage, pour the glaze over the top. Some people like to allow the chocolate to run down the sides of the bundt cake.
For an easier time removing it from the pan, brush the insides of a bundt pan with melted butter, then dust it with flour. Cover all of the crevices to ensure that the cake doesn't stick.
Other Chocolate Desserts To Make
- Andes Chocolate Cookies
- Italian Chocolate Cookies (Meatball Cookies)
- Best Chocolate Spritz Cookies
- Chocolate Covered Strawberry Cheesecake (No Bake)
Bundt-Style Chocolate Ganache Cake
Ingredients
Cake
- 1 cup salted butter
- ⅓ cup unsweetened cocoa powder
- ¾ cup water
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee or espresso powder
- 2 cups all-purpose flour
- 1 ¾ cups granulated white sugar
- 1 ½ teaspoons baking soda
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
Dark Chocolate Ganache Glaze
- ½ cup dark chocolate chips
- 1 cup powdered sugar
- 2 tablespoons whole milk or half and half
- 2 tablespoons salted butter
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 350℉. Grease a 10-cup Bundt pan with melted butter or nonstick cooking spray, being sure to grease all crevices.
- In a medium saucepan set over medium heat, melt butter completely, then add cocoa powder, water, vanilla, and instant coffee. Stir to combine, then remove pan from heat and set aside.
- To a large mixing bowl, add flour, sugar, and baking soda. Whisk well to combine. Pour in butter/cocoa mixture, and stir well to combine. Add eggs and Greek yogurt and stir again to fully incorporate the eggs. *If the mixture seems too thick, you can add another 1-2 tablespoons of water.
- Pour batter into prepared bundt pan. Bake in preheated oven for 40-50 minutes, or until a toothpick inserted into the cake comes out dry, or with a few moist crumbs.
- Allow the cake to cool in the pan for at least 40 minutes before turning it out to cool completely.
For Chocolate Ganache Glaze
- While the cake is cooling, assemble the glaze.Add chocolate chips and butter to a microwave-safe bowl. Microwave on high power in 20 second intervals, stirring after each interval, until mixture is melted and smooth.
- Whisk together melted chocolate mixture, milk, and powdered sugar until well combined, then stir in the sea salt.
- Transfer the cool cake to a wire rack set over a sheet pan. Drizzle chocolate ganache generously over the top of the cake.
Video
Helpful Notes and Tips From Liz
- Storage - You can store this cake at room temperature or in the fridge for 5-6 days before it gets stale.
- Add in chocolate chips to the batter for a more ooey-gooey cake.
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